The ultimate comfort food, this Macaroni Cheese recipe from the team at Wensleydale Creamery should be a staple in your supper repertoire when the weather’s cold.
Using both their Extra Mature Yorkshire Cheddar and Double Yorkshire cheese, their golden colour and buttery flavours are just the thing to give it a deliciously creamy and comforting boost.
For more recipe inspiration and to buy their award-winning range online visit www.wensleydale.co.uk
In need some lighter meals this month that are still full of flavour? This Courgette, Spinach & Wensleydale Blue Frittata fits the bill perfectly.
Ideal as a quick lunch or weekend brunch dish, it’s delicious served both hot and cold and can be adapted with different Wensleydale Cheeses and flavoured Yorkshire Rapeseed Oils.
For more recipe inspiration visit www.wensleydale.co.uk
Continue the festive feasting into 2022 with these Boozy Fig & Yorkshire Blue Stacked Sponges from the teams at Yorkshire Rapeseed Oil and Shepherds Purse Cheeses.
An indulgent sweet treat and full of classic flavours, the delicate sweetness of the figs paired with the honey work beautifully with the mild and creamy Yorkshire Blue cheese whilst the boozy addition takes this sweet treat to another level!
For more recipe inspiration visit www.yorkshirerapeseedoil.co.uk
A side dish not to be side lined! This mouth-watering Potato Gratin recipe from the team at Shepherds Purse uses their award winning Harrogate Blue Cheese to create an indulgent and flavoursome accompaniment to any meal.
For more recipe inspiration and to buy online visit www.shepherdspurse.co.uk
Quick and easy, this tartlet using Wensleydale, apple chutney and spinach is the perfect mid-week supper and can be adapted to use whatever you have to hand in the fridge.
For more recipe inspiration and to buy online visit www.wensleydale.co.uk
Get a head start on National Cheese Toastie Day on 27th October with this delicious version from the team at The Yorkshire Creamery in Hawes.
Undeniably one of the nation’s favourite comfort foods, The Yorkshire Creamery, part of the historic Wensleydale Dairy Products are launching the annual day to celebrate the ultimate snack and are inviting the nation to show its love for the mighty toastie by dusting off their own toastie machine.
Using their Yorkshire Red cheese paired with pineapple and ham, this toastie channels a pineapple pizza and is the perfect lunchtime pick me up!
For more information on The Yorkshire Creamery’s range visit their website www.yorkshirecreamery.co.uk
With Autumn on the way, what better way to celebrate the turn in season than a comforting and indulgent risotto.
This recipe from North Yorkshire based Shepherds Purse Cheeses pairs their multi award-winning Harrogate Blue with seasonal mushrooms to create a seriously delicious supper.
For more recipe inspiration visit www.shepherdspurse.co.uk
With the light nights and warmer weather it’s time to put away the stock pot and turn our attentions to a lighter supper for the spring months ahead. This simple salad from the team at Shepherds Purse Cheeses in Thirsk, team’s seasonal fresh beetroot with their famous Yorkshire Fettle cheese to add a touch of decadence to a simple yet delicious meal.
Boil a pan of water and add the cauliflower florets. Cook for about 10 minutes or until tender and then drain.
Fry the bacon lardons until coloured, remove from the pan and set aside but leave the fat in the pan. Add the mushrooms and fry for 2 -3 minutes then set aside.
Melt the butter in a saucepan and add the flour to make a roux. Stir in the mustard powder, grated cheese and double cream. The mixture should be thick and creamy once the cheese has melted. Season to taste, then add the bacon and mushrooms.
Preheat the oven to 180°C/350°F/Gas 4. Place the cauliflower in an ovenproof casserole dish and pour over the sauce. Sprinkle a pinch of freshly ground nutmeg over the top.
Mix the breadcrumbs with the parmesan/monchego cheese and sprinkle over the mixture. Cook for 15 minutes or until the topping is golden-brown and bubbling.
Spoon the cauliflower cheese onto plates and serve with a crisp salad and crusty bread.
1. Lightly grease the sides of a round cake tin with a small amount of olive oil.
2. Soak the gelatine leaves in cold water for at least 5 minutes
3. Crush the biscuits and add the melted butter
4. Compact the biscuit as much as possible into the cake tin
5. Chop 12-13 strawberries in half and slot these around the sides of the cake with the flat side of the strawberries touching the side of the tin
6. Place the cake tin in the fridge to set the biscuit base
7. Scrape the seeds from the vanilla pods and mix in with the cream cheese and caster sugar
8. Whip 300ml double cream
9. Heat 100ml of cream just before boiling point
10. Squeeze out as much water from the gelatine as possible and add to the hot cream.
11. Add the hot cream and gelatine mix to the cheese, vanilla and sugar mixture
12. Add the whipped cream and then fold into the mixture
13. Remove the cake tin from the fridge and add in the cheesecake mixture.
14. Use a spatula to create a smooth flat surface.
15. Place the cheesecake in the fridge and leave for at least 4 hours
16. When releasing the cheesecake from the cake tin, simply use a flat pointy knife and carefully go around the sides of the cheesecake
17. Lightly push down on the top of the cheesecake and slowly release the cheesecake
18. Decorate the top of the cheesecake with the rest of the berries however you like.
1) Grill the bell peppers, turning occasionally, until the skin chars all over, 15 to 20 min. Put the charred peppers in a heatproof bowl, cover with plastic wrap, and let sit until cool enough to handle, about 30 min.
2) Meanwhile, in a large bowl, combine the balsamic vinegar, olive oil, 1/2 tsp. of the thyme, salt, and about 5 grinds of pepper. Mix well.
3) Remove the pepper skins and seeds and cut the peppers into thin strips. Add the peppers to the vinegar mixture and let them marinate for at least 1 hour and up to 3 days. (Refrigerate if making more than a few hours ahead and return to room temperature before assembling the crostini.
4) Spread each slice of the toasted baguette with a generous layer of goat cheese, sprinkle with some of the remaining thyme, and top with a tangle of the peppers and a small grind of black pepper.
5) A little spoon of pesto will make the whole dish sing. Serve immediately.